Lake Chowder

Angry Trout Cafe in Grand Marais, Minnesota, makes this buttery, dill-flecked chowder with lake trout, a mild-flavored and relatively oily fish. The recipe tastes just as good with salmon or whitefish.

Dilled Shrimp and Orzo Bowl

Old Bay Burger

This tasty burger from Northern Waters Restaurant in Duluth, Minnesota, is essentially a tender fish cake on a bun. The key is grinding or chopping the fish enough to hold together--but not so finely that it becomes mealy.

Cider-Brined Coho Salmon with Dijon Cream

Freshwater salmon soaks up the flavor of cider-tarragon marinade created by Sally Sibthorpe of Shelby Township, Michigan. She finishes the elegant main dish with a cream sauce scented with aniselike tarragon.

Salmon Smorrebrod

At Northern Waters Restaurant in Duluth, these open-face sandwiches are assembled in the kitchen, but you can array the components as a make-your-own appetizer or light brunch dish. Improvise with thinly sliced radish or by offering RyKrisp crackers in addition to bread.

Finfish and Vegetables in Papillote

Cooking in paper—en papillote—is a simple, elegant way to prepare fish. When the package is opened, an aromatic puff of steam escapes.

Bill Dugan suggests that beginners try this simple method: Sprinkle a fresh 4- to 5-ounce portion of fish with salt, wrap in a parchment bag and steam in a vegetable steamer for 5 to 8 minutes. Serve au jus or with a splash of vinaigrette. He also suggests baking delicate fish 15 minutes in a parchment bag with fresh herbs.

The Finfish and Vegetables in Papillote recipe uses fresh vegetables as well as herbs to create a fragrant main dish.

Shrimp and Tilapia Ceviche

Ceviche (seh-VEESH) is a Latin American dish of raw fish and seafood marinated in acidic citrus juices until it turns opaque. In this recipe, you'll cook the shrimp and fish in boiling water for a minute (to avoid any problems with using fish that's not perfectly fresh), cool it, and marinate in the original citrus juices, coconut milk and tequila.

Grilled Salmon with Pistachio-Basil Butter

A mixture of fresh basil, pistachios, lime juice, garlic and butter tops easy grilled salmon. Store leftover pistachio-basil butter in your refrigerator for up to a week; toss with hot pasta or spread on toasted French bread.

Willis Family Bacon-Wrapped Shrimp

Peel and devein 1 pound of large fresh shrimp in shells (about 16), leaving tails intact. Rinse; pat dry. Using 8 slices of Niman Ranch Bacon or other bacon (halved crosswise), wrap each shrimp in a piece of bacon, securing with a wood toothpick (neck to tail in a half-moon). To grill, place shrimp on lightly greased rack of uncovered grill over medium heat for 8 to 10 minutes, or until bacon is crisp and shrimp turn opaque, turning once. (For gas grill, cover and grill as directed.) If you like, serve with your favorite barbecue sauce. Makes 16.